Chapter XV · Relevés and Entrées · No. 1256
Built upon: No. 273Blanchings
1256—Côte de Veau en Cocotte à la Paysanne
Toss the veal cutlet in butter, in the cocotte, with two small slices of No. 273, Blanchings salted breast of pork. Add four small onions, and two small, long potatoes, cut paysanne-fashion; and complete the cooking of the cutlets and the garnish very gently in the oven.
Send the preparation to the table in the cocotte.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1256, p. 420. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →